Lemon Pickles

This is a very fresh tasting pickle with lemon adding a citrusy tang to it. It can be served on the side of any rice dish or paratha. Lemon pickles are not only tasty but also very good for your health as lemon contain many nutrients and like minerals like Iron, copper, potassium, and calcium. Adding a small amount of lemon pickle to your diet can help in improving your blood pressure and dissolve kidney stones.

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  • 6 medium lemons, skinned, cut into small cubes
  • 2 tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 2 tbsp chili powder
  • ½ tsp turmeric powder
  • ½ tsp asafetida
  • 1 cup vegetable or mustard oil
  • 1 tbsp mustard seeds
  • pinch of sugar

How to make Lemon Pickles

  1. Heat a pan. Add the fennel and fenugreek seeds and let it sizzle for about 1-2 minutes. When the spices cool a bit place them in a grinder or a blender and grind to powder.
  2. Wash, peel the lemon (try to peel as thin as you can), and cut into small cubes.
  3. Put the cut lemons into a glass bowl. Add chili powder, turmeric powder, asafoetida, salt, pinch of sugar, and ground spices. Mix well.
  4. Then, heat the oil in a pan. Add the mustard seeds. When they start to sputter, turn off the heat.
  5. Finally, pour the hot oil into the bowl with the lemon mixed with spices. Mix it and place lemon in the jar.
  6. Place the jar in the hot, full sun for 5-6 days, for at least 5 hours each day. Shake the jar and turn the jar upside down ocasionally to make sure that the oil and spices cover all the lemon pieces.
  7. Once the pickle is ready, refrigerate immediately.

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